Description
A delicious twist on traditional empanadas, filled with spiced beef and cauliflower.
Ingredients
Scale
- 2 cups cauliflower florets, steamed and finely chopped
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the steamed and chopped cauliflower, cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes until everything is well combined. Remove from heat and let the mixture cool slightly.
- Roll out the pie crusts on a lightly floured surface. Cut out circles using a 4-inch round cutter.
- Place about 2 tablespoons of the beef and cauliflower mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Let cool for a few minutes before serving.
Notes
- For a spicier kick, add diced jalapeños to the beef mixture.
- You can substitute ground turkey or chicken for a leaner option.
- Serve with salsa or guacamole for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg